So this really is chicken, but it looks dark because I marinated it overnight in a mixture of soy sauce, minced ginger root, fresh basil, lemon verbena leaves, garlic, coarse kosher salt, some fresh lime juice, and a little honey. The chicken is alternated with red and green bell peppers and sweet Walla Walla onions. The cherry tomatoes on the ends are fresh from the garden. Soak wooden skewers for at least 20 minutes prior to barbecuing so they won't catch on fire. They turned out very delicious! (The kabobs, not the skewers)
Friday, July 30, 2010
Chick-a-bobs!
So this really is chicken, but it looks dark because I marinated it overnight in a mixture of soy sauce, minced ginger root, fresh basil, lemon verbena leaves, garlic, coarse kosher salt, some fresh lime juice, and a little honey. The chicken is alternated with red and green bell peppers and sweet Walla Walla onions. The cherry tomatoes on the ends are fresh from the garden. Soak wooden skewers for at least 20 minutes prior to barbecuing so they won't catch on fire. They turned out very delicious! (The kabobs, not the skewers)
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